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Shrimp and Hearts of Palm Rémoulade


Gently poach shrimp, then marinate them in the rémoulade for at least 2 hours or overnight to allow the flavors to meld.

Ingredients

Rémoulade

  • 1/2 cup loosely packed flat-leaf parsley leaves
  • 1 celery stalk, coarsely chopped
  • 1 small shallot, coarsely chopped
  • 2 tablespoons whole grain mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Worchestershire sauce

Shrimp

  • 1 tablespoon kosher salt plus more
  • 1 teaspoon whole black peppercorns plus freshly ground black pepper
  • 1 teaspoon yellow mustard seeds
  • 2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal
  • 2 pounds uncooked unpeeled large shrimp
  • 1 14-ounce can hearts of palm, drained, sliced on the diagonal

Recipe Preparation

Rémoulade

  • Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Shrimp

  • Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD Can be made 1 day ahead. Cover; chill.

  • Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.

  • Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

10 servings; 1 serving contains: Calories (kcal) 293.9 %Calories from Fat 58.0 Fat (g) 18.9 Saturated Fat (g) 2.6 Cholesterol (mg) 153.5 Carbohydrates (g) 14.2 Dietary Fiber (g) 1.3 Total Sugars (g) 1.4 Net Carbs (g) 12.9 Protein (g) 17.2 Sodium (mg) 860.6Reviews Section

Shrimp Or Crab Salad With Rémoulade Sauce


* Combine all ingredients in a blender container or food processor bowl cover. Blend or process until smooth. Chill thoroughly.

1. Combine shrimp or crab with celery.

2. Serve on a bed of lettuce garnished with tomato, eggs and olives. Drizzle some sauce over shrimp or crab and celery mixture pass extra sauce.

Nutritional Facts:

This Shrimp Or Crab Salad With Rémoulade Sauce recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


Shrimp Palm Recipes

  • Hearts Of Palm And Radish Coins With Shrimp

Lay the palm coins in a single layer in a non-reactive dish. Drizzle with 2 .

Papaya Mango Shrimp With Palm Heart Sauté

Shrimp & Hearts Of Palm Skillet

Shrimp & Hearts of Palm Skillet

Yields twenty-four hors d’oeuvres.

Gently poach shrimp, then marinate them in the rémoulade for at leas .

This salad is very easy to make and always requested by my family. People t .

Cut the top and bottom off the pineapples, then take a sharpening steel (us .

Red lobster's shrimp palm tree

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Seared Shrimp Salad with Thai Palm Sugar Dressing

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Shrimp And Hearts Of Palm Salad

MyRecipes recommends that you make this Shrimp, Hearts of Palm, and Avocado .

I obtained this recipe from my friend Gina who served this at her last bunk .

1. Clean shrimp, saving shells 2. Season shrimp with salt and lemon juice. .

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This simple seafood salad is flavorful with a homemade peanut and ginger Th .


Gulf Coast Campechana

Growing up on the Texas Gulf coast, shrimp, crab and all manner of seafood are plentiful. One of the many Mexican style dishes enjoyed by all who live on the Gulf of Mexico is Shrimp and Crab Campechana. It is simply a dressed up seafood cocktail which features shellfish, as I’ve done here, or you can add cooked fish, octopus, scallops or just about anything edible from the sea.

While I use frozen seafood here, it is preferable to use fresh shrimp and crab in the recipe and I exclusively do in the summer time. The dish is very savory and addictive. For me, it preserves the taste of summer in the winter time since I often use frozen pre-cooked ice shrimp. As I write this, I can see myself at a warm beach side, outdoor bar with an ice cold beer about to dive into a parfait of jumbo lump crab meat and shrimp.

I like to serve Campechana with crackers or tortilla chips. It also makes a great seafood cocktail dip, just keep it cold over ice if you are serving it this way.

Light and refreshing taste of gulf coast summer.

For this recipe, I use cooked ice shrimp. Ice shrimp, also known as cold water shrimp, are 90ct + per pound shrimp in size. They are inexpensive and readily available in most areas. They come frozen, but thaw out quickly in cool water.

This recipe is on the easy side since most ingredients measure out to a 1/4 cup.

Add all the chopped ingredients to a medium to large mixing bowl. Add also the Tabasco style hot sauce, ketchup, chili sauce and oil.

To get an avocado out of its skin, use a medium-sized spoon and work around the edge to release the avocado pulp.

When making guacamole or Campechcana with avocado, immediately add some lemon, lime or both, which seasons the avocado and keeps it from oxidizing and turning brown.

Add the shrimp, lump crab meat, avocado, and sliced hearts of palm to the rest of the ingredients in the mixing bowl.

Toss gently to merge all the ingredients. Try to keep some of the lump crab meat in large chunks.

Serve Gulf Coast Campechana in a chilled parfait glass with extra hot sauce, crackers or warm tortilla chips.


Seared Scallops with Pommes

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got. chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.


Prosciutto-wrapped Hearts of Palm

Bring balsamic vinegar to a boil in a small saucepan. Reduce about 25 minutes or until thickened. Set aside.

Place puff pastry sheet on a lightly floured surface sprinkle with Parmesan.

Wrap one heart of palm with a slice of prosciutto place on the edge of puff pastry. Repeat procedure with another heart of palm and prosciutto slice, lining them up along the bottom edge of puff pastry. Roll puff pastry once around prosciutto-wrapped hearts of palm. Slice pastry about 1/2 inch to 1 inch away from hearts of palm so there is enough pastry to seal closed. Place roll, seam-side down, on a foil-lined baking sheet. Repeat procedure with remaining hearts of palm, prosciutto, and pastry. (The diameter of hearts of palm varies, so keep similar sizes together for easier rolling. The number of hearts of palm will vary in the can save extra pieces for other purposes.)

Bake at 400° for 12 minutes or until golden brown. Cool slightly, and cut into 1-inch pieces. Drizzle with balsamic reduction, and dollop with Garlic Rémoulade.


  • 1 lb cod, haddock, or halibut filet
  • 1 lb waxy potatoes, boiled (or microwaved) and roughly chopped
  • 1 small white onion, diced
  • 12 oz milk
  • 3 tbsp butter
  • 4 tbsp flour
  • salt and pepper
  • (mustard? Curry? thyme? )
  • ½ cup of breadcrumbs
  • 1 cup grated cheese (edam or mild, easy-melting cheddar)
  • 2 tablespoons chives
  • White wine (optional)

Serve with plenty of rye bread and butter!

Salt fish and turn on broiler to low

In a (very) large skillet, saute fish in half of the butter (and white wine if available) until cooked through and flaking, flipping halfway through and covering to heat through

Remove fish and set aside, reserving liquids.

Add the remaining butter to the pan and saute onions over medium heat until translucent [Add any additional desired spices, such as mustard powder.]

Sprinkle flour on and stir to coat, then add the reserved liquids and deglaze the pan if needed

Gradually add milk, slowly heat until steaming. (This would be another option to add additional seasoning, such as thyme or other herbs, to allow their flavors to infuse the milk.)
Simmer for 3-4 min, stirring often, until the mixture becomes creamy.

Add potatoes and stir briskly to break up the potatoes a bit.

Add fish & stir gently. Adjust seasoning / salt and pepper.

DO AHEAD:
Fish stew base can be made up to this point and reserved for serving at a later time.

DAY OF:
Spoon into ramekins or another baking dish.
Add bread crumbs and cheese.
If fish stew base is still hot, broil for 5 minutes until cheese is bubbling and golden brown
If fish stew base is cold, heat through in a 400 degree oven for 15 minutes, then broil briefly to brown cheese.

Sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.


Mushroom, Radish and Hearts of Palm Skewers

Mushroom, Radish and Hearts of Palm Skewers

Makes 2 dozen

Balsamic-marinated roasted mushrooms and hearts of palm alternated with crunchy, colorful radishes provide variety and balance on your party table

Ingredients

3 cloves garlic, chopped
24 small cremini or button mushrooms
4 tablespoons 365 Everyday Value Aged Balsamic of Modena, divided
3 teaspoons finely chopped rosemary, divided
3 teaspoons finely chopped thyme, divided
6 medium radishes, trimmed and quartered
1 (14-ounce) can 365 Everyday Value Hearts of Palm, drained
1 tablespoon finely chopped parsley

Method

Mash or press garlic transfer to a large bowl. Whisk together 3 tablespoons balsamic, 2 teaspoons rosemary and 2 teaspoons thyme. Add mushrooms and radishes, toss well and set aside, tossing occasionally, for 30 minutes. In another bowl toss the remaining vinegar, rosemary and thyme. Halve the largest pieces of hearts of palm so you have at least 24 pieces add to the bowl and toss to combine. Preheat oven to 425°F. Transfer mushrooms and radishes to a large, rimmed baking sheet lined with parchment paper and roast until softened and just caramelized, about 30 minutes. When cool enough to handle, thread a mushroom, piece of radish and piece of palm heart onto 24 6-inch skewers. Sprinkle with parsley and serve warm or at room temperature.

Per serving: 10 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 2g total carbohydrate (1g dietary fiber, 1g sugar), 1g protein


FOOD Applause, Applause

I have three cookbooks written in the 50's and 60's whose titles all but declare that cooking and entertaining are about seduction, or at least about showing off: ''The Perfect Hostess Cookbook,'' 'ɼome for Cocktails, Stay for Supper'' (by Lois Levine and this newspaper's Marian Burros) and my favorite, 'ɼooking for Compliments.'' The author of the last one, a radio personality named Martha Deane, gets right to the point. ''We may as well admit that it's fun to be complimented,'' she writes in her preface. ''Possibly sterner generations took a dim view of this thought, fearing that it smacked of the sin of vanity. But modern psychiatrists tell us that happy is she who reaps satisfaction from the work she does. Including her cooking -- of which she will average some 50,000 hours of her married life!''

I realize that Deane published her book in 1954, but by her math, women were in the kitchen almost three hours a day, every day, for 50 years. I have never wanted compliments that badly. I have, however, done my comparatively limited share of cooking for them.

When I was in college in Washington and working in Newsweek's bureau there, almost all of my friends were older and far, far more accomplished. They had hundreds of bylines to my half-dozen or so, had written books and covered wars and lived in foreign countries. The only place I could come close to matching -- or maybe even besting -- their achievements was in the kitchen, so I tried mightily, giving endless brunches, lunches, cocktail parties and dinners. I slaved for hours over things like coulibiacs of salmon and roulades of veal, took up ''nouvelle cuisine'' and spent more money than I made. (I did not yet have a credit card, but I had an account at Neam's Market.) Finally, over the phone one day, after a particularly drawn-out menu-planning session, my mother lost patience and said, ''Why don't you just serve something that tastes really good?'' (This reminds me of what a friend of my grandfather's said to his daughter after she and her mother had agonized for hours, in front of him, over what she should wear to a costume party: 'ɿor God's sake, Polly, why don't you just put a raisin in your navel and go as a cookie?'' But I digress.)

Anyway, I tried to relax. I turned back to Julia Child and ''The Joy of Cooking'' and the recipe file cards Iɽ copied over from my mother before Iɽ left home. I made chocolate mousse and leg of lamb and lemon ice cream in an old-fashioned mold. I went to a dinner party at the gorgeous house of the legendary Georgetown hostess and writer Susan Mary Alsop and was amazed to find that she served nothing more complicated than delicious crisp slices of sugared bacon (bacon!) for hors d'oeuvres and perfect rare roast beef as a main course. I attended a dinner given by her ex-husband, Joe, the equally legendary gourmand and political columnist, and was even more amazed to find out that his excellent spinach soufflé had been made by Stouffer's and that his desserts were as simple and as American as home-made apple pie. At both tables, people raved.

Mary and Joe, like my mother, knew what Martha Deane espoused: 'ɿlair and the complicated aren't synonymous. Nor does the budget have to mount alarmingly to bring new interest to the menu. . . . What we need is to find the good idea, the praise-provoking recipe, and make it ours. This, too, is art in cookery.''

Years later, when I launched a fresh round of cooking for compliments in earnest, I had dozens of ''praise-provoking'' recipes under my belt. This time, I was inspired by a courtship, a long one, almost 10 years off and on, during which I probably did rack up at least 1,000 hours in front of the stove. But I didn't drive myself crazy with coulibiacs of salmon. Instead I fried hundreds of chickens and made quarts of potato salad I grilled thick rib eyes marinated Roman style in olive oil and rosemary and garlic I did what I hate to do and baked bread. I begged hunters for wild ducks for gumbo and made roquefort gougères as canapés with drinks. I've often wondered if I would have kept up this performance had we actually ended up together. And though I loved doing it, it was definitely a performance. The beneficiary rather meanly called it my ''geisha act,'' but I remember him complaining bitterly one day after his own culinary efforts had gone unremarked upon. He and a friend had cooked for two other guests who got too drunk to appreciate their artful presentation of the shrimp rémoulade with hearts of palm and the care that had gone into the quail with dirty rice. He had been cooking for compliments, too. We all do.

My most successful meal of that era was a meltingly delicious barbecued veal shoulder from Lee Bailey, green beans and new potatoes cooked with ham hocks and served warm in a lemony vinaigrette, cornbread and the best squash casserole on the planet Earth (from my good friend, the fabulous Houston hostess Nancy Peterkin, who has no fewer than four kitchens in her house). It worked so well on the man in question that he came for cocktails and stayed not just for dinner, but for the next four or five meals in a row. I made it again for a Sunday lunch during a literary festival in New Orleans, and the writer Edmund White pronounced it the best meal heɽ eaten during his stay, a high compliment indeed, since heɽ already eaten in the city's finest restaurants.

It is hardly a fancy menu, but if I had been Martha Deane, I would have included it among my '⟺me-Makers,'' the title of her last chapter, which does not, inexplicably, include a recipe for stuffed eggs. Whenever I serve them, people are speechless in the face of their lusciousness, especially people who are used to being passed trays of things like blanched snow peas piped with tasteless fish paste or skewers of dried chicken saté. The food stylist and culinary historian Rick Ellis is responsible for this particular fame-maker. Rick executed and styled the Edith Wharton-era feasts in Martin Scorsese's 'ɺge of Innocence,'' replete with fancy molded jellies and roast game, but when he entertains at home (at least when he's making these unbelievably good eggs), he cooks with the rule of another friend of mine in mind, that compliments generally increase according to the cream/butter/mayonnaise quotient.

He also cooks according to Deane's dictum that 'ɾxcellence is often found in simple things.'' It just takes a while to figure that out. And now that I have, I've got to call Susan Mary and find out how to make that mouth-watering sugared bacon.


Classic New Orleans Recipes

Todd Coleman

New Orleans is arguably the culinary capital of the United States. With influences from Europe, Africa, and America, the city has a vibrant, unique food culture. Long-standing Cajun and Creole restaurants like Brennan’s, Brigtsen’s, Bon Ton Cafe, Commander’s Palace, and Galatoire’s are keeping the city’s cuisine alive. Whether you’re putting together a Cajun seafood boil with crawfish and corn or making a classic gumbo, we’ve rounded up all the New Orleans recipes you need for a Big Easy feast.

There are a million ways to make gumbo. Every cook has their own recipe for this thick, hearty meat stew. What remains relatively constant is the base: the trinity of celery, bell peppers, and onions, and a dark flour-based roux for thickening. From there you can experiment—try our versions with smoked turkey, duck, or fried chicken, Andouille is a traditional addition to any gumbo. For an elegant twist on the dish, try using smoking goose and foie gras.

Crawfish are a New Orleans staple. The simplest way to eat them is in a big seafood boil with shrimp, corn, and potatoes. For something cooler, try our cajun crawfish salad creamy with mayonnaise. Maybe the most classic way to prepare crawfish is to make etouffee, a creamy stew of crawfish tails, tomato, and paprika. Served with white rice, it’s an unbeatable comfort food.

While we’re talking shellfish, oysters are another iconic New Orleans food. It’s hard to beat them raw on the half shell, but oysters Rockefeller comes close. To make the dish, invented at Antoine’s in 1889, oysters are topped with chopped vegetables and bread crumbs and boiled.

Get a taste of the Big Easy with these New Orleans recipes.

Boudin Blanc

In 1805, Meriwether Lewis ate buffalo boudin blanc cooked by Toussaint Charbonneau, Sacagawea’s husband, deeming it “one of the greatest delicacies of the forest.” Russell Moore of Camino in Oakland, California, substitutes pork and chicken for buffalo in his modern version, whipping the mixture to yield a smooth, light stuffing.

Crawfish Pie

To make this Louisiana classic, a savory filling of crawfish, aromatics, and tomatoes is baked in a flaky pastry dough.

Crawfish Etouffée

Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew. Get the recipe for Crawfish Etouffée »

Commander’s Palace Shrimp & Tasso Henican

Red pepper jelly and pickled okra and onions add piquancy to this dish.

Brennan’s Turtle Soup

A touch of sherry heightens the flavor of a rich, silky turtle soup thick with tomatoes—a throwback dish in most other places, but not in New Orleans.

Tommy’s Pompano en Papillote

Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy’s Cuisine.

Brennan’s Bananas Foster

Banana liqueur heightens the flavor of the bananas in this flambeed dessert from the New Orleans restaurant Brennan’s.

LeRuth’s Red Shrimp Rémoulade

Spicy paprika and whole-grain mustard sauce coats plump shrimp in this classic New Orleans red rémoulade from the late chef Warren Leruth.

Galatoire’s Rémoulade Blanc

Inspired by a rémoulade served in New Orleans’ Galatoire’s, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe.

Cajun Seafood Boil

This spicy boil is inspired by one served at Charlie’s Seafood in Harahan, Louisiana.

Brennan’s Eggs Hussarde

This take on eggs Benedict incorporates a rich red wine sauce.

Mr. B’s Barbecued Shrimp

Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic dish.

Brigtsen’s Oysters Bienville

This oyster dish gets its robust flavors from bacon, ham, and sherry.

Brigtsen’s Scallops with Sweet Potato Puree and Onion Marmalade

Sweet potato puree and onion marmalade enhance the natural sweetness of scallops in this dish. Get the recipe for Brigtsen’s Scallops with Sweet Potato Puree and Onion Marmalade »

Brigtsen’s Jalapeño Shrimp Coleslaw

Creamy seafood coleslaw is the perfect accompaniment to Creole-spiced seafood.

Brigtsen’s Oysters LeRuth

Sweet crabmeat and shrimp enrich the stuffing of these broiled oysters.

Brigtsen’s Jalapeño Shrimp Cornbread

Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture. Get the recipe for Brigtsen’s Jalapeño Shrimp Cornbread

Mr. B’s Gumbo Ya-Ya

This dark-roux gumbo originates in Cajun country. Get the recipe for Mr. B’s Gumbo Ya-Ya »

Smoked Turkey and Andouille Gumbo

Made with smoked turkey wings and a dark roux, this is a medley of rich, smoky, and roasted flavors.

Smoked Duck Gumbo

Prejean’s restaurant in Lafayette, Louisiana, dishes up this rich gumbo chock full of smoked duck and andouille sausage. Get the recipe for Smoked Duck Gumbo »

Smothered Okra

Pickled okra is great smothered in tomato. Get the recipe for Smothered Okra »

Smoked Goose and Foie Gras Gumbo

Smoked Goose and Foie Gras Gumbo

Fried Chicken and Andouille Gumbo

New Orleans chef Donald Link was born and raised in the Cajun town of Lake Charles, Louisiana, and this rustic gumbo, which is often served at his St. Charles Avenue restaurant Herbsaint, always reminds him of home. To give the gumbo added flavor, Link makes his roux with the same oil he uses to fry the chicken, which he later shreds and adds to the pot, along with his homemade andouille sausage. The result is a dark, thick, rustic stew with just the right amount of heat.

Crawfish Pasta

Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.

Cajun Crawfish Salad

Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad adapted from one in Justin Wilson’s Homegrown Louisiana Cookin’ (Macmillan, 1990).